I wanna make some recipes in my veggie cookbook but some of the recipes call for cream. I'm not vegan but I don't really like dairy and don't wanna use cream because of the taste and the fat... so any substitutes?
Depends on the recipe.....some call for cream for the dairy + thickening effect.....you can sub in soy or rice milk for most, adding small amounts of flour or cornstarch to thicken.
Ohh yeah that would probably work... Do you think it would taste similar though? Thanks so much for replying
You see it really depends on what you are making.....take soup for example, unless you truely want a creamy soup you can omit the cream altogether and use veggie broth. But really there is nothing that tastes truely like cream, than cream. You can also use plain no/low fat yogurt (unless you want to steer away from dairy altogether).....if you want, let me know what you are trying to make....pm me the reciped or send me a link....then I can atleast see what you are trying to do....
I substitute veggie broth & cornstarch for cream in my wild rice soup. I use cooked pureed potato instead of "cream of" soups in some of my hotdish-y meals. And sometimes a mashed banana will turn out similar in my baking... but that's a bit more hit-and-miss. love, mom
Theres a few nut creams you can use......If you want to use flour, use rice flour to thicken, its a lighter flour, but i agree mashed potato puree is the best, or any fruit.....actually in a lot of raw recipes they use avacado for creamy stuff!!!, But as for flour, it depends on how much you cook it, you can cook the flour out , make a "roux"flour, butter , white roux is like cooked for a minute, blonde roux is cooked for a few until its blonde in color, dark roux is dark in color, Dark rouxs have the least thickening power, , i suggest a blonde roux if you must....... but avacado is the best!!! if you need anymore help, hit me up, ill gladly answer!
